Chile-Marinated Flank Steak Reviews

The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate

2.5/4

reviews (3)

67%

make it again

Editor's note: The recipe and introductory text below are from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg.

Contributed by Arnon Oren.

An authentic Mexican mole calls for more than two dozen spices, added in a particular order. This marinade, based on the flavors of those spices, adds a wonderful savoriness and spiciness to beef. The thin slices of flank steak are wonderful on their own, with a basket full of warm tortillas, or served on top of a green salad.

Start this recipe the night before you intend to serve to allow it to marinate overnight. To retain the steak's juiciness, be sure to let the meat rest before slicing, and remove the steak from the heat while it is still a bit rare, as it will continue to cook as it rests.

This recipe is a bit
strange, so I can
see why the other
reviewer called it
disappointing. I
would like, though,
to make it again and
experiment with it.
I think it has a
lot of potential.
Some of us liked it
quite well, and
others not so much,
although that may
have been more 'cos
the flank steak
itself was a little
tough, rather than
that the marinade
was bad. Also, I
made it in the
broiler, not on the
grill. The marinade
is kind of thick so
it is hard to cook
the meat well on a
grill without the
marinade burning.